Mangalitza back fat cured in Sicilian salt, crushed black pepper, rosemary and fresh garlic for 6 months which produces a creamy melt-in-the-mouth lardo. Serve thinly sliced as the perfect accompaniment to English sparkling wine, as part of a charcuterie selection or in cooking with your roast potatoes or draped over white fish.
Approx. 300 grams.
Use by date 6 months.
